The presence of phenolic compounds and organic acids in vinegars can make great contribution to sensory quality and functional activity. Results indicated that cereal vinegars exhibited higher total phenolic content, flavanols and DPPH radical-scavenging activity index than fruit vinegars. Gallic acid, catechinhydrate and vanillic acid were detected to be the major phenolic compounds in cereal vinegars. In apple vinegar chlorogenic acid was the characteristics while the most abundant mono-phenol in persimmon and kiwifruit was gallic acid. The most plentiful organic acids were acetic acid and lactic acid, which aggregately accounted for more than 70% of the total acids among all simples. Furthermore, it was observed that fruit vinegars and cereal vinegars could be clearly discriminated by principle component analysis and cluster analysis. PRACTICAL APPLICATIONSOrganic acids and polyphenols are vital compounds of vinegars because they greatly contribute to sensory quality and functional activity. In vinegars, the content of organic acids and polyphenols is variable and depends on several factors, mainly raw materials, techniques of processing and microbiological growth. Previous researchers have extensively investigated traditional cereal vinegars and emerging fruit vinegars, respectively. We performed a comparative analysis of cereal vinegars and fruit vinegars and found the characteristic compounds of these two kinds of vinegars. Consequently, this research could give some help to vinegar making and the distinction between the cereal and fruit vinegar.

Chinese Marselan grapes are believed to possess the potential to become a characteristic regional variety, whose quality is internationally recognized. The fermentation-related mycobiota from six climatically diverse Marselan-producing regions in China were analyzed via high-throughput sequencing (HTS), while the influence of environmental factors was evaluated as well. The results implied that the phyla Ascomycota and genus Aureobasidium dominated the fungal communities in 166 Marselan must and fermented samples. Significant differences were detected in the fungal microbiota from the regions, as well as the wineries, while these discrepancies decreased as the fermentation progressed. Moreover, the discrepancy in fungal communities between the wineries exceeded the variation involving the regions. Geoclimatic elements (Gc) and physicochemical indexes (Pi) exerted a significant effect on the fungal must consortium, explaining 58.17% of the taxonomic information. Furthermore, a correlation was proposed between the spontaneous fermentation performance and their association with fungal taxonomic composition. In addition to depicting a fundamental landscape of fungal biogeography patterns across Chinese main wine-producing regions, we firstly proposed the correlation between the must polyphenol content and fungal microbiota, which may provide a new strategy for harnessing autochthonous “microbial terroir.”

Herein, we report an unprecedented asymmetric guanidinium polyiodate, namely, C­(NH2)3(I3O8)­(HI3O8)­(H2I2O6)­(HIO3)4·3H2O (1). The title compound was obtained via the hybridization of polyiodate anions and planar π-conjugated C­(NH2)3 +; meanwhile, its strong second-harmonic-generation (SHG) response (2.1 × KDP, where KDP = KH2PO4) and wide band gap (3.89 eV) were mainly dominated by the synergy effect of the aforementioned structural units.

The presence of phenolic compounds can make a great contribution to the perception of astringency in red wines based on their interactions with proteins. Human salivary protein and bovine serum albumin were used in this study to investigate the relationship between astringency and polyphenol composition. The interactions between polyphenols and proteins were analysed by means of electrophoresis and fluorescence spectra, and they were further confirmed by sensory analysis. The results indicate that a positive correlation existed among the percentage of polymeric proanthocyanidins and the total phenols. Additionally, astringent wine was generally identified as having a high percentage of polymeric fragments. In comparison with other fractions, polymeric fractions exhibited the highest affinity for protein, and thus the highest astringency.

We herein report a mixed organic cationic hybrid nitrate, namely, [C(NH 2 ) 2 NHNO 2 ][C(NH 2 ) 3 ](NO 3 ) 2 (1). It was successfully achieved via combining three different planar groups: [(C(NH 2 ) 2 NHNO 2 ] + , C(NH 2 ) 3 +